Dense, moist, and decadently rich, this coconut flour cake is an easy gluten- and grain-free alternative to traditional yellow cake. While the rich flavor of coconut comes through in this recipe, it’s not overpowering and the effect is at once subtle but distinct.
I like to serve this for children’s birthdays as it tends to be higher in protein and fat than traditional birthday cake. That means increased satiety, and since the cake is naturally gluten- and dairy-free, it’s appropriate for many children who experience food sensitivities. The frosting is a traditional buttercream, spiked with coconut, but you can easily substitute a dairy-free alternative if that’s to your liking.
Jump to What is it? | Recipe | Tips | Notes
What is it?
Unlike traditional cakes which are typically made with all-purpose or pastry flour, this cake is made with coconut flour. Accordingly, it’s naturally gluten- and grain-free which makes it a great match for people who adhere to restrictive diets either by necessity or choice.
Coconut flour gives the cake a moist, rich texture distinguished by a light flavor, which you can amplify with the addition of coconut milk and extract. Alternatively, you can subdue that coconut-rich flavor with vanilla, almond, or citrus extracts if you prefer.
Tips
Coconut flour is a tricky flour to bake with, and it doesn’t behave like traditional grain-based flours. Its high absorbency means that it takes up a substantial amount of liquid. So, you’ll want to use plenty of eggs and coconut milk to make this recipe.
- Use plenty of eggs. Coconut flour is super absorbent, and eggs help give the cake moisture as well as structure.
- Separate your eggs and whip the whites, to help the cake rise.
- Allow the cake to cool completely before frosting, or your frosting will melt.
- Use low-fat coconut milk in the cake for better texture and to lend moisture to coconut flour without greasiness. Full-fat coconut milk works well in the frosting where its fat content is needed.
- Quality coconut flour matters. The quality of coconut flour varies significantly across brands, and it can be gritty in texture. I recommend using Bob’s Red Mill coconut flour because it has a superfine texture that makes for a closer resemblance to traditional yellow cake.
Coconut Flour Cake
Ingredients
For the Cake
- coconut oil (for preparing your pans)
- 10 eggs (separated)
- 1 (13.5 oz) can low-fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup coconut palm sugar
- 1 1/2 cups Bob's Red Mill Coconut Flour
- 2 tablespoons Bob's Red Mill Arrowroot Starch
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
For the Frosting
- 2 cups salted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 tablespoons full-fat coconut milk
Equipment
- 2 (8-inch) cake tins
- Parchment Paper
- Mixing Bowls
- Whisk
- Spoon
Instructions
Make the cake.
- Heat the oven to 375 F. Grease your baking tins with coconut oil, and then line them with parchment paper.
- Place the egg whites in a medium mixing bowl, and then beat them until they form stiff peaks. Set them aside while you prepare the rest of the cake batter.
- Beat the egg yolks, low-fat coconut milk, vanilla, and coconut extract together until uniformly smooth. Beat in the sugar.
- In a separate bowl, sift the coconut flour, arrowroot starch, salt, and baking powder together. Work the dry ingredients into the liquid ingredients until they form a thick batter, and then fold in the egg whites.
- Spoon the batter evenly into two prepared baking tins, transfer to the oven and bake about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a cooling rack, allowing the cakes to cool about 5 minutes in their pan before turning them out to cool completely.
Make the frosting.
- Add the softened butter and powdered sugar to the basin of your stand mixer. Using the paddle attachment, beat powdered sugar into the butter until thickened and well-incorporated. Beat in the vanilla extract, coconut extract, and coconut milk until the frosting becomes soft and workable.
- Frost the cake only when the cake has cooled completely. Serve.
Recipe Notes
Can you make it without eggs? Coconut flour benefits from the fat in egg yolks and protein in egg whites. You can experiment with using chia egg substitute or a flax egg substitute, but it may significantly impact this recipe.
How do I tone down the coconut flavor? Substitute citrus extract or almond extract for coconut extract, and swap heavy cream for coconut milk.
Can I make the frosting dairy-free, too? You can substitute organic palm shortening for butter to make a dairy-free frosting. Make sure to source from a brand that emphasizes ethical and sustainable harvest practices.
Can I use honey, coconut nectar or maple syrup? Yes, these liquid sweeteners tend to be a little sweeter than sugar, so use less of them. You may also need to cut back on other liquid ingredients, like the coconut milk to accommodate the increase in moisture.
If you’re looking to cut back on the powdered sugar in the frosting recipe, try this recipe for honey buttercream instead.
GWEN says
Thanks for the info about baking with coconut flour. I’ve just started subbing it for regular flour in some recipes, and I noticed differences in the height and texture of cakes. I’ll be making some adjustments and see how it works.
Iona says
Hello. I am on a grain free diet. Also on a sugar free diet. Can I still uses these recipes substituting non sugar sweeteners. I only use natural sweeteners. ?
Jo Beaudoin says
Is it possible to make an angelfood cake that is keto friendly with coconut flour?
Jenny says
Maybe google “Keto Angel Food Cake.” That said, if you can get an angel food cake to be “keto” I can all but guarantee you that you’ll need to use some pretty processed junk to do it.
Sue N Richardson says
Do I have to use the coconut extract? Not very fond of it. Thanks for the recipe
Sue
Jenny says
You could try and let us know how it goes.
Linda says
Someone asked about using pineapple but I did not see a reply. If I used a 20 oz can fo crushed pineapple do you think I should only use half the milk or omit some of the eggs?
alma says
Is there any way to replace the eggs in this recipe, with say, bananas or some other replacement? I have a friend who cannot eat eggs, dairy, peanut and tree nut products, soy, and wheat and I would like to try to bake a treat for her since she is so bummed about this recent change. Otherwise, this looks like a great recipe! 🙂
Jenny says
The recipe calls for a dozen eggs, there’s just no way you can substitute for that and still come up with comparable results.
Red says
If friend is allergic to tree nuts, aren’t they allergic to coconuts as well??
Jennae Davis says
Coconut is actually a fruit, not a tree nut. In fact, the palm tree on which the coconut grows is not actually a tree but botanically, a large stem.
Anna says
Hi,
I really enjoy all the work you put into your site etc. It’s one of my favourites!!
I’m curious what you opinion is on heating honey? I’m under the impression that once honey is heated it becomes difficult to digest, therefore I use maple syrup for heated recipes and honey for low temperatures. ? I understand honey is gaps allowable, we did gaps for some time with amazing results!
anna
Jenny says
Hi Anna! I’ve addressed this question in a video here: https://www.youtube.com/watch?v=Io1PtsAgkas
Kim says
Would it be possible to make this cake with strawberry puree? Would I use less coconut milk or eggs? Thanks!
Kristin says
I would really like to do this with duck eggs. Do you have a recommendation for replacing chicken eggs with duck eggs?
Red says
2 duck eggs for every 3
Melissa says
I made this cake today. I also live at 5300 feet.
I used a dozen extra large eggs. I did make a
couple changes: I used 2% milk and a Tbsp
of vanilla-omitted the other flavorings and
added 3/4 tsp of baking powder. I did not
make the frosting as I wanted this cake for
peach shortcake. The flavor and texture are
amazing. I will be saving this recipe.
Joan Overcash says
Hi – I just tried this cake and the texture is grainy – as if there were coconut bits in it. And it was more moist that I would like as many of the gluten free cakes turn out. Can you give us some tips on how to remedy these results? Perhaps I didn’t beat the two stages long enough, oer perhaps I should have used the whipping tool from my Kitchenaid mixer. It does have a lovely coconut taste. (I’ll skip the frosting – much too rich – or perhaps I will cut it down somehow.)
Thanks, in advance
Jenny says
That’s the nature of baking with coconut flour – it tends toward graininess, and if you noticed coconut bits, you might try a different coconut flour. Bob’s Red Mill makes a good one.
Monique Mitchell says
I’d like to use duck eggs instead of chicken eggs. Would I use less duck eggs since they are bigger? If so, how many?
Kelly says
I followed this recipe exactly and was very disappointed with the results. My cake completely stuck to the pan and was “dry” nothing like the picture. Oh well. Using organic products made it a bit pricey to lose.
Cristina says
I’m puzzled by the eggs mentioned on the instruction, but not on the ingredients list. Do I need them or not? A dozen??
Flora says
Honey is quite dangerous to give to babies (under years, I think?) because they can get infant botulism! That may be why so many commenters wish to avoid honey in this recipe. Perhaps the liquid coconut palm sugar, (or agave syrup can be substituted for the honey? The liquid form of coconut palm sugar (itself comes from the nectar of the flower of the coconut palm) has a wonderful buttery – sweet taste! Seems like that would only enhance this frosting! I use it as I am diabetic (still watch the carb count and h. i. index, of course, but it is much better and even tastes better than typical frosting and cake! Thanks!
Annemarie says
It says above the ingredient list the recipe includes eggs.. and I would think you would need them with that much coconut flour, but I don’t see them listed in the ingredient list..?
Nicole says
I was so exited when I read the ingredient list for this cake because my toddler has multiple food allergies and leaky gut, so we have to avoid a lot including eggs and rice (most gluten free recipes use rice). So I was so bummed when I was getting ready to buy all the ingredients then read down in the instructions that you need a dozen eggs. I didn’t see it in the ingredients list. Would look to try this recipe some day though
Danielle says
Hi,
How many eggs does this cake use? I cant find them listed in your recipe but I see them mentioned in the instructions?
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Fin says
I made an alternative icing with coconut oil (solid cos its cold here right now!) 6tbps with 170g icing sugar, 2 tsp grated orange peel, 2 tbsp. orange juice and it tastes good! I couldn’t fine coconut spread here in Australia
Kidsrecipesandorganisedchaos says
I wish I had seen this recipe a few hours ago! I was looking to bake this exact type of cake! Will definitely file away for future use, thank you!!
lexi says
Hi!
Is there a vegan version of this? I have a egg allergy.
Lexi
Barbara R. says
Hi Jenny,
Would coconut cream concentrate from Tropical Traditions or Coconut butter from Artisana work? Which one is better?
Thank you.
Laurie says
Artisans coconut butter is AWESOME, that’s what I am going to use
Randi gold says
So I am clear, coconut spread is coconut butter?
emily says
What can I use besides eggs my friends son is allergic to eggs wheat milk &soy and his bday is coming and I am searching for a cake recipe for him
Kamila says
Have you tried EnerGee Egg Replacer? It works very well and doesn’t have the flavor issue of flax ‘eggs’.
Megan says
Hello- also looking to make this for baby’s first bday. I’d like to add pineapple to sweeten it. How would you I incorporate pineapple juice and/or fresh pineapple?
Thanks!
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Melissa says
I’m wondering why our questions are often not answered? I’d love to make these recipes and keep refining our kitchen and foods but I sort of feel left hanging. I wonder if it’s because this was originally an older post?
jenny says
I often don’t even see the comments on older posts – because comments on newer posts overtake them so they’re not immediately visible unless there’s a lull like today. I recommend that people post any questions to the Nourished Kitchen facebook wall: http://facebook.com/nourishedkitchen so that if I can’t answer, someone else might be able to.
Laura L. says
Hi, I am really looking forward to making this. I wanted to know what brand specifically you use in the Coconut milk – I have tried various brands of canned coconut milk and they all very greatly. Hoping for a huge success in this turning out like yours. If you use the Wilderness Naturals coconut milk they have ( “cream” or milk coconut milk) If so which. Thanks so much ( if possible could you email your answer to me so I don’t have to keep checking back?) Thanks again!!
Melissa says
Hi Jenny. Is coconut spread also coconut butter? I typically make this myself so I’m hoping so. Also, I’d like to make my own coconut flour. Once I make my coconut milk and have strained the milk through a cheesecloth, is the pulp remaining considered coconut flour? Maybe blended once dried to a fine consistency?
ANNE L. Texas says
Jenny HI, you cake looks fabulous!! I cannot wait to try it. You didn’t say sifted coconut flour so I am assuming you did not sift? Have all the ingredients and want to make this but I usually see sifted coconut flour so want to be sure before I get started.
Thanks for all the recipes you share, keep up the good work!
Jenny says
Hi Anne!
I never sift my coconut flour. It still works well!
Carrie says
Do you have a recipe for rum cake using coconut flour?
kara says
Has anyone tried this batter for cupcakes? I have little baking experience in general, and an old unreliable oven, so I’m thinking I’d be more confident if I tried cupcakes rather than a 2-layered cake. Is this approach likely to be successful? Would I simply adjust the baking time through trial and (hopefully very little) error?
Melissa C says
I get quit confused with “coconut milk” in recipes. There is a canned coconut milk that is quite thick & then there is the coconut milk in the refrigerated section of the store (with the watery consistency of, well, cows milk). Which does you recipe use & if canned, can you use the light coconut milk??
Thanks – the recipe looks wonderful!!
Jenny says
My recipes only call for full-fat coconut milk (canned or fresh), and NEVER EVER do I use the coconut milk sold in cartons. It’s loaded with synthetic vitamins and food additives.
Kristine says
Not all coconut milk in cartons is bad? Maybe you cannot find it, but I have it and it is real pure coconut milk and there are none of the additives you mentioned. CANNED now there you have the preservatives, because it does not require refrigeration. you have this all backwards. Canned is better than refrigerated? No way~
Elsa says
I use full fat NON-BPA and NO fillers, just coconut and water CANNED organic coconut milk. The brand is Natural Value. It is much better than any refrigerated coconut milk that I have seen in my local stores. Whether run of the mill(Safeway, Winco, etc.) or my local health food Co-op. All refrigerated brands that I have seen have had at least 6 ingredients. Most have more gums and other not so great for you ingredients.
Tricia says
Full fat organic coconut milk has no additives or preservatives. It’s simply coconut milk.
monique says
I attempted this but it came out horrible, more eggy than cakey! The batter was not overly runny and I was concerned at that point. Any hot tips!
Jenny says
When it come sout like you describe, it’s usually because the cook made substitutions – often by replacing oconut flour with regular flour.
Lauren says
I made this exactly according to your recipe and it came out “eggy” as the previous commenter described. I used Bob’s Red Mill coconut flour as it’s the only kind I could find, and it says it’s good for gluten-free baking. However, I would not describe this as having a light, crumbly texture as most people would want from a cake.
Jenny says
Yes. Coconut flour does not yield the same results as grain-based flours.
Carolina says
How thick is the frosting? Will it hold several layers? From the picture it looks kinda liquidy.
Roberta says
This sounds so delicious.We live in a rural town with not many shopping options.So I was thinking cream cheese would be good spread on this cake! You could use the whipped kind as it spreads easier maybe with some sort of jam mixed in?
Kristine says
Or mix flaked coconut into it and maybe a bit of coconut extract.
I am making a coconut icing because their frosting sounds too heavy.
Elsa says
I have made “frosting” with cream cheese, pureed berries and liquid stevia. Taste until it seems right.
Sue Pea says
I have a friend who’s son is on a ketogenic diet for a rare illness. I’d love to adapt the recipe and use stevia as a sweetener for both the cake and the frosting. Any tips for how to do that? It would be so nice to be able to have him eat cake on his birthday.
Abbe says
I use stevia in all recipes that call for sugar. I use the same amount of stevia as the sugar called for in the recipe. I have never had a problem with it. The cake will be a little more dense and you may need to cook it for less time ~ watch it closely so it doesn’t get overcooked. Good luck!
Kamila says
this will vary tremendously depending on the brand of stevia you use. Some have fillers and others don’t and those will be VERY sweet.
Samantha says
Can you use light canned coconut milk or does it need to be full fat? Also will the amount of honey I use effect the texture/outcome of the cake? I was thinking of using 1/2 cup of honey and some liquid stevia. Thanks!
Kristine says
I use coconut milk that is in near the refrigerator dept, where almond and soy milk is kept cold. I do not use canned coconut milk. Are you sure you are not mixing it up with condensed milk? That comes in light or full fat. I never saw coconut milk like that.
Using honey makes everything more moist so I do not see why everyone is so worried. It is healthier too.
I have not found any sugar substitute that tastes good.
Jewelie Dee says
2% coconut milk is available.
Dorothy says
Can you use anything besides honey? Want cake for first birthday, but would rather not try it on such a big day!
Maredith says
I swap sweeteners a lot in similar recipes: if you are not following GAPS/SCD, try maple syrup for sweetening babies first cake. Or some date sugar (pure) or even just blending a bit of moistened dates or very ripe banana right into batter, if you are avoiding sweeteners.
superfoods says
Try coconut palm sugar. Very low G.I and great replacement for sweeteners.
abby says
Dorothy, did you try an alternative sweetener to the honey? I would love to know how it turned out. I am looking to do the same thing – baby’s first birthday cake!
Mary K says
Is coconut extract the same thing as coconut flavor? Same question for orange extract.
d.w.s. says
Hi Jenny,
In the icing recipe there is “coconut spread” what exactly is that? Also, when I go to sources I cannot find it.
Thank you-
Jenny says
Coconut spread is the same thing as nut butter, only made with coconut – you can find it from Wilderness Family Naturals.
d.w.s. says
thank you!
Alex says
“coconut spread” is sold under a variety of names:
– coconut cream
– creamed coconut
– coconut manna
– coconut butter
Also, coconut milk can be made by mixing coconut cream with hot water. I highly recommend this approach over canned coconut milk, which often contains guar gum, which is a bean and upsets my stomach. And in my opinion, canned coconut milk has a weird taste, either from the can or the guar gum.
Gail says
Fantastic response, Alex. Thanks!
Gail says
By the way, Alex, how much hot water do you mix with the coconut crème? Thank you.
Jenny says
Actually, it’s incorrect. Coconut cream is not equivalent to coconut spread. You can use coconut butter.
Josiah. Ayala says
HI, coconut spread is really coconut butter; think of it like coconut peanut butter! 🙂
Jill Swanson says
Is there a substitute for coconut spread? I am not able to find it conveniently and would like to make this cake for my daughter’s birthday this weekend!
Kristine says
Whole foods has it too. It is used like butter and is in a similar container. I have been using it for over a year now. I even make grilled cheese and tomato using coconut spread instead of butter.
I made icing instead of the frosting in the recipe. It sounds too heavy for me.
Confectionery sugar, water and a 1/2 tsp of coconut extract mixed together. Then drizzle that and sprinkle flaked coconut to make it look nice, and add even more coconut.
People with low thyroids, eat coconut all you want. It is good for us!